garlic confit paste

Best ! Poached Eggs ! Ever !

>

Best ! Poached Eggs ! Ever !

>
>
Some folks will cry out about the title of this dish, and (maybe) rightfully so.
We don’t all prefer the same version of a dish, and even if we do, sometimes we long for a different rendition. So, pronouncing a dish the best is obviously very biased and only correct when applied to our own tastes and preferences.
Alas, I can truthfully say that this particular combination is my all-time favorite.
As I cut into the egg and its soft yolk mixes with the spinach and the crisp bread while the overall mild flavor gets a kick from the relish, something almost magical happens and I find the result wonderfully delicious with a flavor and texture that’s just heavenly and unique 🙂
>
Bon Appétit !   Life is Good !

>
>
>

Best ! Poached Eggs ! Ever !

>

Caramelized-Onions Spinach

>

Best ! Poached Eggs ! Ever !

>
x
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>
>
>

Advertisements

Mongolian Beef

>
>
Fact: Mongolian Beef is not Chinese food.
Fact: Mongolian Beef is not Mongolian food.
Fact: Mongolian Beef is an American creation from the 40’s.
Fact: Mongolian Beef can be pretty awful.
Fact: Mongolian Beef can be pretty good.
Fact: Mongolian Beef has a million and one recipes – different beef cuts, different vegetables, different sauce, etc.
Fact: Mongolian Beef  should contain beef strips and scallions stir fried in peanut oil and finished in a savory, spicy brown sauce.
.
Fact: THIS Mongolian Beef recipe is super delicious 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for Chinese Steamed Rice ( 飯  Fan) on  ChefsOpinion
>
>
>

Mongolian Beef

Mongolian Beef

>

Mongolian Beef

Mongolian Beef

>

Mongolian Beef

Mongolian Beef


>

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

“Easy Does It” # 4 – Garlic Confit Paste

>
>
Dear  Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
>
We all know that roasted garlic paste is a wonderful thing, it will enhance the taste of just about everything, except maybe vanilla pudding. But few of us are willing to switch on the oven for one hour just to roast a few cloves of garlic and the chopped garlic in water you can buy at your grocery store just does not do it. So, for the perfect solution to have great, easy to do garlic paste available at all times, try this simple recipe. Once done, it will last in your fridge or freezer for a very long time. You can use it for sauteing, marinades, dressings etc.
If you don’t like olive oil, you can substitute the olive oil with a more neutral-tasting peanut or canola oil, clarified, butter, duck fat, pork or chicken fat. Experiment whats suit’s you best.
Enjoy :-)
>

peeled garlic, olive oil, sea salt

peeled garlic, olive oil, sea salt

.

season with cayenne pepper, confit very slowly without browning garlic for about one hour

season with cayenne pepper, confit very slowly without browning garlic for about one hour

.

blend until smooth

blend until smooth

.

Confit Garlic Paste

Confit Garlic Paste

.

saute in its own oil

saute in its own fat

>
>

Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
>
>
>
>
>
>